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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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A Southwestern version of shirred eggs from that chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time is approximate. Ingredients:
6 eggs |
3 tablespoons olive oil |
1/2 onion, peeled and minced |
1 tablespoon flour |
1 cup tomato puree |
1/8 teaspoon allspice |
salt and pepper, to taste |
Directions:
1. For the sauce: Cook onion in olive oil; add tomato puree and spices and cook until thickened.
2. Preheat oven to 350F and butter custard cups.
3. Break an egg into each cup and add 2 tablespoons sauce to each egg.
4. Set cups in a pan of hot water and bake until whites of the eggs become firm, 7 to 10 minutes.
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